HOME > Chowhound > San Francisco Bay Area >

Tribune Tavern in old Oakland Trib bldg

j
jaiko Nov 24, 2012 02:39 PM

I hope this succeeds. It's such an iconic building in downtown Oakland and the area has had some really tough economic troubles during the last few tumultuous years:

Chris Pastena of ChopBar, who is also working on converting Miss Pearl's Jam House at Jack London Square into a northern Italian restaurant, is simultaneously working on Tribune Tavern, in the old Oakland Tribune building downtown. It will be a tavern and bar concept that he's hoping to open by March 2013. He hopes to make announcements on chefs at both new restaurants shortly.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. p
    Pius Avocado III RE: jaiko Apr 5, 2013 09:22 AM

    I walked by yesterday and the place was nearly full at lunchtime. Signs in the window indicated the official opening is April 10. It looks like a large, attractive space.

    Diablo Dish reports that they'll have an in-house butcher and kitchen space devoted to the bar:

    http://www.diablomag.com/D-blog/Diabl...

    Just since yesterday, the webiste has been updated, menu here:

    http://tribunetavern.com/?page_id=10

    The 21-day dry-aged ribeye @ $40 will be a first downtown. Oddly, they don't mention dry-aging for the other steaks, topping out at $44 for the t-bone.

    1 Reply
    1. re: Pius Avocado III
      Ruth Lafler RE: Pius Avocado III Apr 5, 2013 09:40 AM

      Thanks for the link.

    2. Robert Lauriston RE: jaiko Apr 11, 2013 09:31 AM

      Inside Scoop says they opened yesterday. Menu:

      http://tribunetavern.com/?page_id=10

      5 Replies
      1. re: Robert Lauriston
        p
        Pius Avocado III RE: Robert Lauriston Apr 11, 2013 10:03 AM

        Dinner only at the moment, with lunch service slated to begin next Wednesday.

        I hear they were packed last night.

        1. re: Robert Lauriston
          escargot3 RE: Robert Lauriston Apr 11, 2013 12:37 PM

          $15 for a burger...
          I feel like starting a movement: "Save Oakland from San Franciscans"

          1. re: escargot3
            Robert Lauriston RE: escargot3 Apr 11, 2013 12:58 PM

            Cheeseburger with french fries. Same price as Disco Volante, a dollar cheaper than Plum.

            The other entrees are $16-19, which seems quite reasonable.

            1. re: Robert Lauriston
              escargot3 RE: Robert Lauriston Apr 12, 2013 11:00 AM

              my point exactly, Robert.
              And I'd prefer a new resto more like Mua (burger for $13 w/ fries & cheese) especially when the other plates are more a mid-range price.

              1. re: escargot3
                Robert Lauriston RE: escargot3 Apr 12, 2013 01:29 PM

                I think Mua is around 25% cheaper across the board.

        2. p
          Pius Avocado III RE: jaiko May 11, 2013 10:05 AM

          Went in for the first time for happy hour yesterday- well-crafted, if a little light on the booze, cocktails, $5. The best of those was the margarita; all are slightly different than you'd expect. The gin and tonic with house tonic was dark in appearance, and the mai tai looked milky.

          Mediocre beers litter the landscape- too much Linden St., and Mendocino Brewing- really? The ubiquitous Racer 5 was the best of the bunch. Rock Wall Zin on tap, and a nice rye whiskey selection professionally served- large ice cubes.

          Dinner service begins at 5pm, when I ordered the pork trotter and cheek fritters. This is hands-down the singlemost must order dish in the town right now.

          Very lively by the time I left; beautiful space.

          The wings I saw come out didn't look great, but a new friend's burger looked fantastic.

          1 Reply
          1. re: Pius Avocado III
            Robert Lauriston RE: Pius Avocado III May 11, 2013 10:14 AM

            The tongue might be even more of a must-order than the fritters. Here's my report:

            http://chowhound.chow.com/topics/898527

            Tonic made from scratch is always dark from the cinchona bark. The commercial stuff must be made from essence or highly filtered or something.

          Show Hidden Posts